Parathas, unleavened flat bread made from whole wheat flour. Eat these plain parathas with subzis, raita or achaar.

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Both are made with whole wheat flour, so what is the big difference between roti and paratha? Well, try this simple Paratha recipe to experience the difference. Although made with pretty much the same ingredients, the style of rolling, the method of cooking and the medium of cooking (with or without oil) vary, creating a world of difference in everything from the flavour to the texture.

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Makes 6 parathas
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1 cup whole wheat flour (gehun ka atta)
salt to taste
1 tsp oil
whole wheat flour (gehun ka atta) for rolling
melted ghee for brushing and cooking

For Serving
fresh curd

  1. Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
  2. Divide the dough into 6 equal portions.
  3. Roll each portion into a 125 mm. (5") diameter circle, using a little whole wheat flour for rolling, brush with melted ghee, fold into half to form a semi- circle.
  4. Brush the semi-circle with melted ghee and fold again to form a triangle.
  5. Roll out into a 125 mm. (5") length triangular paratha using a little whole wheat flour for rolling.
  6. Heat a non-stick tava (griddle) and cook each paratha on both the sides, using a little ghee, till brown spots appear on both the sides.
  7. Repeat steps 3 to 6 to make 5 more parathas.
  8. Serve hot with fresh curds.
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